Classic Chicken Noodle Soup
A proper chicken noodle soup starts with a rich, golden broth — use bone-in chicken and simmer it gently, never boil, to keep the stock clear. Cook the noodles separately and add them to each bowl so they don't absorb all the broth and turn mushy by the second day. Serve this with Caesar Side Salad.
Soup · High-protein, One-pot • 1 hr 5 min
Ingredients
- 2 tablespoons unsalted butter or olive oil
- 1 large yellow onion, diced (about 1½ cups)
- 2 large carrots, peeled and diced (about 1 cup)
- 3 stalks celery, diced (about 1 cup)
- 3 cloves garlic, minced
- 1½ pounds bone-in, skin-on chicken thighs (about 4 thighs)
- 8 cups low-sodium chicken broth
- 2 sprigs fresh thyme
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 6 ounces wide egg noodles
- ¼ cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice (optional)
Get Our Free 5-Ingredient Summer Dinners PDF
10 effortless recipes with 5 ingredients or fewer — delivered to your inbox, plus one thoughtful recipe every week.
Steps
- Heat butter or oil in a large Dutch oven or stockpot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened but not browned, about 5 to 6 minutes. Add garlic and cook 1 minute more.
- Season the chicken thighs on both sides with salt and pepper. Nestle them skin-side up into the vegetables. Pour in the chicken broth, then add thyme sprigs and bay leaf. Bring to a gentle boil, then reduce heat to low, cover, and simmer 30 minutes.
- Remove the chicken thighs to a cutting board. Discard the thyme stems and bay leaf. Let the chicken rest until cool enough to handle, about 5 minutes. Remove and discard the skin and bones, then shred the meat into bite-sized pieces.
- Return the pot to a boil. Add egg noodles and cook according to package directions until tender, usually 6 to 8 minutes.
- Return the shredded chicken to the pot. Stir in parsley and lemon juice if using. Taste and adjust salt and pepper. Ladle into bowls and serve hot.
Tips & Variations
Make Ahead
The broth and vegetables can be cooked through step 2 and refrigerated for up to 3 days. Cook the noodles and add the chicken just before serving so the noodles don't turn mushy.
Storage
Refrigerate in an airtight container for up to 4 days. The noodles will continue to absorb broth and soften over time — add a splash of broth or water when reheating to loosen. Reheat on the stovetop over medium-low heat.
Substitutions
Boneless skinless chicken thighs work but won't produce as rich a broth — add 2 teaspoons Better than Bouillon to compensate. Use wide or extra-wide egg noodles; gluten-free wide rice noodles work if you cook them separately and add per bowl. Turkey thighs can replace chicken. For a dairy-free version, use olive oil instead of butter.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
Try These Next
Shop This Recipe
The Measuring Cup earns a commission from qualifying purchases at no extra cost to you. We only recommend tools we use in our own kitchen.
